PENGARUH PENAMBAHAN CMC (CARBOXYMETHYL CELLULOSE) DAN PUREE BUAH NANGKA (Artocarpus heterophyllus) TERHADAP KARAKTERISTIK YOGHURT SUSU KAMBING
DOI:
https://doi.org/10.21776/ub.jtp.2024.025.02.1Keywords:
Buah Nangka, CMC, Yoghurt Susu KambingAbstract
Susu kambing memiliki nilai gizi dan daya cerna yang lebih unggul dibandingkan dengan susu sapi. Namun, memiliki kelemahan yaitu adanya goaty flavour, untuk mengatasi hal tersebut dilakukan inovasi menjadi yoghurt. Rendahnya fraksi αs1 kasein serta ukuran misel yang lebih kecil menyebabkan yoghurt susu kambing memiliki konsistensi yang rendah. Sehingga diperlukan perlakuan tambahan untuk meningkatkan teksturnya, yakni dengan penambahan carboxy methyl cellulose (CMC) serta penambahan puree buah nangka. Metode yang digunakan adalah Rancangan Acak Kelompok Faktorial (RAKF) dengan dua faktor yaitu konsentrasi CMC (1%; 1,5%; dan 2%) serta konsentrasi puree buah nangka (5% dan 10%). Data hasil penelitian dianalisis menggunakan analisis ragam ANOVA dengan selang kepercayaan 95%, dilanjutkan uji lanjut Tukey. Hasil penelitian menunjukkan bahwa perlakuan penambahan CMC dan puree buah nangka memberikan pengaruh nyata terhadap parameter total asam, nilai pH, viskositas, dan sineresis namun tidak didapatkan hasil interaksi antar perlakuan keduanya. Penambahan CMC sebesar 1% dan puree buah nangka sebesar 10% merupakan perlakuan terbaik, dengan nilai total asam 2,10%, pH 4,52, viskositas 7701,67 cP, sineresis 15,88%, dan jumlah koloni bakteri asam laktat 4,3 x 107 CFU/mL. Hasil analisis SEM menunjukkan yoghurt dengan penambahan CMC memiliki struktur yang lebih kompleks dan rapat serta memiliki ukuran rongga yang lebih kecil daripada yoghurt kontrol.
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